1994
A first kitchen memory
Ira learns the rhythm of a wood-fired tandoor in her grandmother’s courtyard.
Our story
ROOTED IN MEMORY.
COOKING FOR NOW.
We believe tradition is a living thing: held with respect, questioned with curiosity and passed across a generous table.
DELHIBORN
2026
Our point of view
TRADITION.
SEASON.
CONNECTION.
Indian cooking has always been inventive. Our menu honours its instincts—layered spice, patient heat, preservation and hospitality—without treating any recipe as untouchable.
We buy with the season, give vegetables the centre of the plate, and work closely with growers, fishers and craftspeople whose knowledge makes every service possible.
The promise
DINNER SHOULD FEEL
LIKE A CELEBRATION.
Chef & host
IRA SEN
& KABIR MEHTA
Ira cooks by instinct and obsessive repetition. Kabir builds the room around the guest. Together they created a restaurant where precision never gets in the way of warmth.
“The food can be thoughtful and still make you reach for one more bite.”
The road here
OUR STORY,
SO FAR.
2012
Across restaurant kitchens
Training in Delhi, Mumbai and London turns curiosity into a point of view.
2019
A supper club begins
Twelve guests gather around a borrowed table for the first Ember menu.
2023
The room takes shape
Kabir finds an old courtyard building and starts restoring it by hand.
2026
Mitti & Ember opens
The doors open to a restaurant rooted in memory and moving forward.
The team
ONE KITCHEN.
MANY HANDS.
Our cooks, servers, stewards, growers and makers shape the restaurant every day. We protect fair hours, continuous learning and the belief that hospitality starts behind the scenes.